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pomegranate molasses scallions scotch garlic vegetable oil ground allspice dark rum ground cinnamon kosher salt freshly ground nutmeg freshly ground black pepper chickens
Viewed: 75 - Published at: 2 years agoIngredients
- 1/4 cup pomegranate molasses (see note)
- 6 scallions, finely chopped
- 4 Scotch-bonnet peppers, seeded and chopped (see note)
- 3 cloves garlic, finely chopped
- 3 tablespoons vegetable oil
- 3 tablespoons ground allspice
- 1 tablespoon dark rum
- 1 tablespoon ground cinnamon
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 2 3 1/2-pound chickens, each cut into 8 serving pieces
Method
- Combine all the ingredients, except for the chicken, in a food processor and process until the mixture forms a fairly smooth paste.
- Place the chicken pieces in a large, nonreactive bowl and coat thoroughly with the paste.
- (Avoid touching the paste with your hands.)
- Marinate, covered and refrigerated, for at least 8 hours and up to 24.
- Broil, grill or bake the chicken as desired.
- (The sauce may also be used to marinate 5 to 6 pounds of steak or pork.)
